Few people can rally enthusiasm for the lowly okra vegetable unless it comes in the breaded and fried variety or combined in a gumbo.
Personally I grew up cherishing fried okra as a comfort food and can hardly resist having it cooked this way when I go back to visit my home town of Savannah, Georgia.
The recipe I’m sharing with you is a much healthier version.
If you are suffering from heart disease, I highly recommend you include this recipe in your regular diet.
Sauteed Okra with Lemon Juice and Olive Oil
Wash the okra. Cut off the ends and slice length-wise.
Sauté the okra in olive oil.
Squeeze the juice of two organic lemons over the okra.
Sprinkle with Himalayan pink salt to taste.
Sauté until golden brown.
What's so healthy about this recipe:
- Okra contains a unique water soluble fiber that removes arterial plaque. If you are suffering from heart disease, I recommend you find a way to eat 3 okra pods every day.
- One cup of okra has more vitamin C than a tomato.
- Eating okra may lower your cholesterol by as much as 10 percent.
- Okra helps you load up on potassium, magnesium, catechin, epicatechin, procyanidin B1 and B2, quercetin and rutin.
- Olive oil is widely recommended for heart health due to its monounsaturated fatty acids.
- Finally, lemon juice has both antioxidant and antibiotic effects.
- Himalayan pink salt is high in minerals and is safe even for people who have high blood pressure who have been told to avoid ordinary table salt.